Method of making variegated ice cream and the like



p 1 N. I. PEYTON 2,689,537

METHOD OF MAKING VARIEGATED ICE CREAM AND THE LIKE Original Filed Feb.20, 1951 INVENTOR Norman [Pqyian B 1 Q, I

A ORNEY Patented Sept. 21, 1954 METHOD OF MAKING VARIEGATED ICE CREAMAND THE LIKE Norman I. Peyton, Baltimore, Md., assignor to Joe LoweCorporation, New York, N. Y., a corporation of Delaware Originalapplication February 20, 1951, Serial No.

211,883, now Patent No. 2,669,946, dated February 23, 1954. Divided andthis application January 15, 1953, Serial No. 331,398

4 Claims. 1 This application is a division of my co-pending applicationSerial No. 211,883, filed February 20,

1951, now Patent No. 2,669,946, dated February 23, 1954, entitled IceCream Variegating Nozzle.

a new and improved method of dispersing a contrasting flavoring materialinto a mass of basic substance of a contrasting color whereby thematerial is nicely and evenly distributedthrough the basic substance inan attractivepatternor design. a

Another object of the invention. is the provision of an eflicient andhighly sanitary method of dispersing a contrasting flavoring substanceinto and throughout a basic substance to provide The present inventionrelates generally to a 5 an attractive pattern enhancing the appearance,method for making a frozen edible product, such eating qualities and eyeappeal of the composite as a variegated ice cream and the likesubstances, product. and it has particular relation to the use of aOther and further objects and advantages of non-mechanical variegator,such as a nozzle, the invention reside in the detailed description ofhaving no moving parts, whereby the cores of t m t o d pp tu Whichresult in contrasting flavoring material in a basic subsimplicity,economy and efficiency, and which will stance are broken up anddispersed within said be apparent from the following description,refsubstance in passing through said nozzle. erence being had to theaccompanying drawings,

Heretofore, there have been two kinds of forming a part hereof, whereinlike numerals invariegating apparatus, the non-mechanical havdicate likeparts, in which: ing no moving or driven parts, and the mechan- Figure 1is an assembled longitudinal sectional ical having power driven parts.With the nonview of an apparatus constructed in accordance mechanicaltypes of variegators, a base of semiwith the principles of my invention;frozen ice cream or like substances has been fed Figure 2 is across-sectional View, on a larger under pressure to a chamber, whereupona conscale, of the apparatus shown in Figure 1, the tinuous charge of acontrasting flavoring syrup, same having been taken substantially alongthe such as chocolate, was introduced therein, and lines 2-2 thereof,looking in the direction of the the composite mass wasthereupon extrudedwith arrows; and the flavoring material extending through the Figure 3is an enlarged perspective view of one basic substance in the form of acore or pluof the stationary pattern-making or dispersing rality ofcores. The extruded plastic mass, in disks shown in Figure 1. such anoperation, was discharged into a rotat- Referring now to the drawings,there is shown ing container to break up the flavoring cores anapparatus in the form of a nozzle III, which and disperse them indisconnected portions consists of a lower extrusion chamber l I, havingthroughout the basic material. If no rotating a laterally extendinginlet I2 through which a receiving container mechanism was available,the basic substance may be introduced under prescomposite mass wasdumped back and forth from sure from an outside source of supply, suchas, one container to another to cause a breaking up for example, acontinuous freezer or other presof the continuity of the flavoringcores. With sure supplying mechanism (not shown). The inthe so-calledmechanical variegators, the let (2 has a series of external threads I3for being flavoring syrup was passed through arotary disk removablyconnected to a source of supply by valve, which was motor driven, andthe flavoring means of a sanitary coupling (not shown). cores werebroken up and dispersed in the basic The upper extrusion chamber I4 ismounted substance or the flavoring material was introremovably and inaxial alignment above the duced into a moving stream of basic substancein 4 lower or main extrusion chamber I l, and has an a series of shortsuccessive shots or charges. inlet 1 6 which is adapted to receive froman out- With the present invention, the desired re- Side ou c O S pplyunder a correspondi pr sult, which is a distinctive and pleasing patternof sure a contrasting flavoring material, such as, for contrastingflavoring material in disconnected example, a plastic at fruit pportions dispersed through the basic substance, The inlet is also has aseries of external threads may be obtained in a very simple, efiicientand I! for being removably connected with a source economical mannerwith a simple nozzle having of pp y of e C r sting flavoring material yno moving parts, and with a minimum of handmeans of a a ary coupli o hwn). ling of the delicate over-run basic substance. The l w am II d upphamb r 14 An object of the present invention is to provide are removablyConnected axially t ether by means of a sanitary coupling 18. The upperchamber M has a baflie plate 20 fixedly Welded. acrossits lower opening,as indicated at 2|, so as to provide a division or separation platebetween the lower chamber I and the upper chamber M. The bafiie plate 20has a plurality of spaced apertures 22 extending therethrough, and eachaperture has an elongated delivery tube 23, mounted therein anddepending from the underside thereof downwardly below the inlet and intothe discharg portion of the lower chamber The delivery tubes 23, each ofwhich is of relatively small cross-sectional area, are adapted to conveythe contrasting flavoring material received under pressure throughtheir'respective apertures 22 and discharge the same into thecontinuously moving stream of basic substance, such as soft ice creamand the like, passing through the lower chamber l l, which has arelatively large cross-sectional area as compared to the cross-sectionalarea of, said tubes 23. The lower chamber extends a substantial distancebelow the ends of the delivery tubes 23, for reasons to be hereinafterexplained, and has an external collar or union ferrule 24 welded to itslower end, which is provided with a radial upper shoulder 26 and abeveled under shoulder 21.

A tubular extension 3| is adapted to be mounted axially below the lowerend of the lower chamber ii, and has an external collar or union ferrule32 welded or sweated over its upper end, which is provided with abeveled upper shoulder portion 33 and external threads 34. A sanitarycoupling member 36 is adapted to connect removably the lower end of thelower chamber II and the upper end of the extension tube 3| in aconventional manner. However, before these two members are connectedaxially in operating arrangement, a stationary pattern-making ordispersing disk 1 is adapted to be mounted therebetween, as best shownin Figure l. The lower or discharge end of the tubular extension 3| isprovided with a union ferrule 24a, which provides means for securing asecond tubular extension thereto.

The stationary pattern-making or dispersing Iii consists of an annularring, as best shown in Figure having a strai ht edge portion 38 and abeveled inwardly and downwardly edge portion is. The diameter of thestraight edge portion 38 is such as to permit the disk 31 to fit snuglywithin the extension tube 3| with its beveled portion, providing areduced or constricted opening, resting on the correspondingly beveledshoulder of the union ferrule 32. vThe dispersing isk 3'5 had aplurality of spaced arms it which, in the modification illustrated, areshown extending radially at angles of ninety degrees in a horizontalplane across the opening therethrough.

A second tubular extension 42, has a union ferrule 3211, which makes itadaptable for mounting axially below the lower end of the first tubularextension 3! in the same manner in which the extension 3| is connectedwith the discharge end of the lower chamber ii. A second dispersing diskSia, which is constructed identically with the disk 3?, is positionedtherebetween with its cross-arms Ma projecting along different verticalplanes from the cross-arms 4| of the first disk 3'1. The second tubularextension 42 is likewise provided at its lower or discharge end with aunion ferrule 241), which provides means for a further extension beingadded thereto.

A third tubular extension =16, has a union ferrule 322), which makes itadaptable for mounting axially below the lower end of the second tubularextension 52 in the same manner in which the extension 3| is connectedwith the discharge outlet of the lower chamber A third dispersing disk3??) positioned therein, with its crossarms 4|b projecting in differentvertical planes from the cross-arms ll and Ma oi the first twodispersing disks 3? and 31a, is adapted to be mounted therebetween.

In the operation of the apparatus, it will be assumed that the basicsubstance, such as soft plastic semi-frozen ice cream, is being forcedunder pressure into the inlet port 52, filling the lower chamber H andpassing around the delivery tubes 23 projecting therein, and that acontrasting flavoring material, such as a chocolate syrup or fruitpuree, is being similarly forced under a substantially correspondingpressure into the inlet port it of the upper chamber id, filling thesame and passing through the apertures 22 in the baflie plate 26 anddown into and through the depending delivery tubes 23 projectingdownwardly into the lower chamber II and into the moving stream of basicsubstance in the form of a plurality of spaced longitudinal cores.

It has been discovered that, if the lower extrusion chamber is providedwith a substantial outlet portion, extending a considerable distancebeyond the ends of the delivery tubes 23, the composite mass or streamof moving material, viz: the cylindrical mass of basic substance withits plurality of spaced cores of flavoring material therein, will rotateor spiral counterclockwise as it is being extruded downwardly throughthe chamber By inserting a stationary patternmaking or dispersing diskhaving a restricted passageway and a series of radial arms in the pathof said spirally composite mass, thereby partially obstructing its flow,the same will be momentarily compacted and, the radial arms will cause aturbulence to be set up therein whereby the flavoring cores will becomebroken up and the portions of flavoring material will be scatteredthroughout the basic substance as it passes beyond said arms and thecompacting pressure is released. If a single patternmaking or dispersingdisk is insufficient to provide an attractive pattern for thecontrasting flavoring material in the basic substance, a second tubularextension 42 may be mounted below the first stationary pattern-makingdisk 31, which is of a length sufficient to permit the composite massafter passing through the first dispersing disk 31 to reform andrespiral in its movement down the nozzle Hi. I

As soon as the composite moving stream of material has reformed and isagain spiralling down the nozzle, a second stationary patternmaking ordispersing disk may be mounted in the tubular extension of thedischarging nozzle, 7

with its radial arms extending in a different position. The second diskserves to further break up the contrasting flavoring material andenhance the pattern. Even then the distribution may not be satisfactory,and, in such event, further breaking up of the moving stream of materialmay be desired. The nozzle may further be extended a distance sufficientfor the moving mass to again reform and move in a spiral formation,whereupon a third stationary pattern-making or dispersing disk may bemounted in the line with its arms extending still in a differentposition from either of the first two mentioned pattern-making disks.The discharge end of the nozzle, however, must be extended for asubstantial distance beyond the last disk in order to permit the flowingstream of material to overcome the turbulence set up by the last diskbefore it is ready to be discharged from the nozzle into a container orpackage for distribution to the trade. Obviously, the number ofdispersing disks may be extended beyond three if it is found necessaryunder certain operating conditions.

It is impossible and in fact impractical to set up any satisfactorytable for use as a guide in constructing my apparatus because of thelarge number of variable factors involved in an operation of this kind.It has been found that the size of the tubing forming the nozzle, theamount of pressure, the nature of the ingredients, temperature, amountof over-run in the substances, humidity and atmospheric conditions allserve to vary the situation. However, I have found that by using twocontinuous ice cream freezers, one for the contrasting flavoring and theother for the ice cream or basic substance, under correspondingpressures, producing at a speed of 180 gallons per hour for the flnishedproduct, using 150 gallons of basic substance to 30 gallons of flavoringmaterial, which is a ratio of 5 to 1, an excellent pattern can beobtained with three dispersing disks mounted in spaced relation in atubular nozzle formed from 1 inch stainless steel tubing. The arms ofthe dispersing disks have a total area equal to approximately onethirdof the total cross-sectional area of the passageway therethrough, andhave been positioned at thirty, sixty and ninety degrees so as to bearranged in different vertical planes. In thi operation, it was foundthat the spacing between dispersing disks should be at least six inchesto permit reforming and respiralling of the moving stream. Tests madewith larger and smaller tubular sections indicated some variations arerequired. The larger the cross-section of the tubular nozzle, the longeris the length of tubing required to reform and respiral the movingstream. However, it is believed that any skilled person with theinformation given will be able to construct the nozzle in a variety ofsizes capable of giving a commercially good pattern in the finishedproduct. It is realized that the expression "commercially goodpattern isindefinite, but manufacturers differ in their likes in connection withthe pattern. However, it is believed a good pattern is one in which thecontrasting flavoring material is more or less uniformly and evenlydistributed throughout the basic substance.

and the like which comprises moving spirally under pressure a relativelylarge core of a basic substance, discharging under a substantiallycorresponding pressure a relatively small core of a contrastingflavoring material into said moving spiral stream, compacting saidcomposite spiral stream, breaking up the composite stream, and thenreleasing said compacting pressure to cause separation and distributionof the flavoring material throughout said basic substance and to permita respiralling of said moving composite stream.

2. The method of making variegated ice cream and the like whichcomprises moving spirally under pressure a core of a basic substancehaving a relatively large cross-sectional area, introducing underpressure into said large core a plurality of spaced cores of acontrasting flavoring material having a relatively small cross-sectionalarea to form a composite moving spiral stream, compacting said compositemoving stream, breaking up the composite stream, and then releasing saidcompacting pressure to cause separation and distribution of theflavoring material throughout the basic substance and to permit arespiralling of said moving composite stream.

3. The method of making variegated ice cream 7 and the like whichcomprises moving under pressure a tubular mass of a basic substancehaving a relatively large cross-sectional area, introducinglongitudinally into said mass under pressure a plurality of spaced coresof a contrasting flavoring material each having a relatively smallcrosssectional area to form a composite stream, compacting saidcomposite stream, breaking up said composite stream, releasing saidcompacting pressure to cause a separation and distribution of theflavoring material in said basic substance, reforming said compositestream to permit a respiralling thereof, again compacting said reformedstream, releasing said second compacting pressure to cause furtherseparation and distribution of said flavoring material, and thenreforming said composite stream to permit a respiralling thereof.

4. The method of making variegated ice cream and the like whichcomprises moving spirally under pressure a tubular mass of a basicsubstance having a relatively large cross-sectional area, introducinginto said tubular mass under pressure a plurality of spaced longitudinaltubular cores of a contrasting flavoring material each I having arelatively small cross-sectional area to form a composite spirallingstream, compacting said composite spiralling stream, breaking up saidcomposite spiralling stream, releasing said compacting pressure to causeseparation and distribution of the flavoring material in said basicsubstance, reforming said stream to permit a respiralling thereof, andrepeating said comp-acting, releasing and reforming steps until theflavoring material is separated and distributed in said basic substancein the form of an attractive pattern.

References Cited in the file of this patent UNITED STATES PATENTS NumberName Date 2,190,226 Alexander Feb. 13, 1940 2,246,871 Balch June 24,1941 2,334,052 Wedin Nov. 9, 1943 2,479,261 Reetz Aug. 16, 19492,561,457 Beales et al July 24, 1951

